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I picked up some flank steak the other day and figured I'd wok up something in the Egg while my in-laws are visiting. Tonight I took a little inspiration from a beef & tofu recipe in the Breath of a Wok book I have except I didn't have any tofu so I opted for something I did have which was bok choy.

Here's a few cell pics (no time to dig out my DSLR during the cook tonight).

I sliced up the flank steak into strips, seasoned it up, and got it into the wok in my Large egg along with a little green onions and ginger:

Wow, that looks great John! Did you do anything to tenderize that flank steak beforehand or did the thin pieces take care of that? I love a good stir fry and that looks awesome.

I cut it across the grain into 1/4" strips then put the approx 12 oz of beef into a shallow bowl with 1 TBS soy sauce, 1 TBS Shao Hsing rice wine, 2 1/4 tsp cornstarch, 3/4 tsp sugar, and 1/4 tsp salt. It sat for only 10 mins before it hit the wok.

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jeanie
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